Making a Scotch egg using British Lion eggs Similar videos Martin McKee's white chocolate and coconut mouse with mango gel A care home recipe by Martin McKee. Staff Canteen - Reece Robinson, Jesmond Dene House Reece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved. The British Lion eggs journey: Packing Centre Food safety expert Dr Lisa Ackerley interviews Technical Manager Sarah Howard about the role packing centres play in ensuring the highest egg safety standards as part of the British Lion supply chain series Staff Canteen: Chef Russell Brown, from Creative About Cuisine: Parmesan & Ricotta Agnolotti Chef Russell Brown from Creative About Cuisine creates Parmesan & Ricotta Agnolotti using British Lion egg liquid whole egg and yolk.
Staff Canteen - Reece Robinson, Jesmond Dene House Reece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved.
The British Lion eggs journey: Packing Centre Food safety expert Dr Lisa Ackerley interviews Technical Manager Sarah Howard about the role packing centres play in ensuring the highest egg safety standards as part of the British Lion supply chain series
Staff Canteen: Chef Russell Brown, from Creative About Cuisine: Parmesan & Ricotta Agnolotti Chef Russell Brown from Creative About Cuisine creates Parmesan & Ricotta Agnolotti using British Lion egg liquid whole egg and yolk.
